 |
Prep Time: 17 Minutes Cook Time: 40 Minutes |
Ready In: 57 Minutes Servings: 5 |
|
These easy fajitas cook in a heavy-duty aluminum-foil roasting bag. The bag perfectly steams the meat, locking in its natural juices. It provides quick cleanup, too. You can save a few minutes of prep time by asking the butcher to thinly slice the steak for you. Ingredients:
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
2 teaspoons bottled minced garlic |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt, divided |
1 1/4 pounds top sirloin steak, trimmed and cut into thin slices |
1 medium green bell pepper, halved, seeded, and thinly sliced |
1 large red onion, halved and thinly sliced |
cooking spray |
3 tablespoons chopped fresh cilantro |
10 (8-inch) low-fat whole wheat flour tortillas (such as la banderita) |
fat-free sour cream (optional) |
Directions:
1. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.
2. Preheat oven to 450°.
3. Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.
4. To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.
|
|